Best Rice Taco Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND RICE TACO SALAD



Chicken and Rice Taco Salad image

Now that summer is winding down, I'm planning ahead to ensure that our weeknights go as smoothly as possible. I know that my days are going to be very busy. One thing I don't negotiate, even when our schedule is crazy, is having dinner together with my family. Dinner can sometimes be overwhelming, but with Knorr® Sides, I spend less time in the kitchen and more time with my family.

Provided by Latina Homemaker

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 6

Number Of Ingredients 9

2 pounds skinless, boneless chicken breast halves - cut into bite size pieces
1 tablespoon taco seasoning mix, or to taste
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1 cup corn
1 cup no-salt-added black beans
1 (8 ounce) package shredded lettuce
1 medium tomato, diced
2 cups shredded reduced-fat Cheddar cheese
1 ½ cups crushed tortilla chips

Steps:

  • Season chicken breasts with your favorite taco seasoning and cook in a large skillet until well done.
  • Once chicken is cooked, remove from the skillet and add 2 cups of water and bring to a boil. Add contents from Knorr® Fiesta Sides™ - Yellow Rice in skillet and follow package directions.
  • Layer a large bowl with tortilla chips (optional), cooked chicken, Knorr® Fiesta Sides™ - Yellow Rice, corn, black beans, lettuce, tomato and cheddar cheese. Mix well and serve with sour cream or salsa if desired.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 38.5 g, Cholesterol 85.9 mg, Fat 7.9 g, Fiber 4.2 g, Protein 44.8 g, SaturatedFat 2.7 g, Sodium 696.2 mg, Sugar 2.7 g

ZESTY CHICKEN TACO RICE SALAD



Zesty Chicken Taco Rice Salad image

Make and share this Zesty Chicken Taco Rice Salad recipe from Food.com.

Provided by Sky Valley Cook

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, diced
2 tablespoons oil
1 (13 1/4 ounce) can ready-to-serve chicken broth
1 (8 ounce) can tomato sauce
1 ounce taco seasoning mix
1 (12 ounce) can corn, drained
1 medium red peppers or 1 medium green pepper, diced
1 1/2 cups Minute Rice
1/2 cup shredded cheddar cheese
tortilla chips

Steps:

  • Cook chicken in hot oil in large skillet until lightly browned.
  • Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
  • Reduce heat, cover, and simmer 5 minutes.
  • Stir in corn and pepper, and bring to a boil.
  • Stir in rice.
  • Cover and remove from heat.
  • Let stand for 5 minutes. Fluff with fork.
  • Serve with cheese and tortilla chips.

Nutrition Facts : Calories 524.3, Fat 15.5, SaturatedFat 4.8, Cholesterol 81.6, Sodium 1067.5, Carbohydrate 57.6, Fiber 4.5, Sugar 6.8, Protein 40.5

RICE TACO SALAD



Rice Taco Salad image

A terrific taco salad recipe from the USA Rice Council. It's a very good main dish salad that my whole family enjoyed. I hope you do too.

Provided by Happy Hippie

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
onion, finely chopped (small)
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper, ground
3 cups cooked rice
1/2 head lettuce, shredded
2 tomatoes, coursely chopped
1/2 cup cheddar cheese, shredded
avocado, peeled and chopped
1/4 cup sour cream

Steps:

  • Cook meat over medium high heat until browned in large skillet, stirring to crumble.
  • Add onion and garlic, cook until soft but now browned.
  • Drain fat.
  • Add salt, cumin, pepper and rice.
  • Remove from heat and cool.
  • Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
  • add sour cream.
  • Toss lightly.
  • Serve immediately with picante sauce and corn chips if desired.

Related Topics